The long and short of it is that it is best to avoid cooking a whole chicken or chicken pieces with bones from frozen because the core or centre of the chicken will not reach a high enough temperature to cook through. However if you follow my steps below, you can safely cook chicken from frozen.
The cork pings up to the ceiling like a bullet and those of us around the table cheer. This bottle - cuvee brut - is the Italian version of champagne, a light and fruity sparkling wine that's a few notches up from prosecco. In the two days that I've been eating in and around Rimini every meal apart from breakfast starts like this.
Fortuitously, it was mostly thanks to my geographical location that my whimsical flirtation became transformed into a more solid 'marriage' and I was finally restored to terra firma, even if it meant descending from Botticelli and Caravaggio to that less glamorous level of my fellow mortals where gunfire has raged and soldiers once fell for the highest stakes.
The notion that fat is fattening has dominated dietary advice and guidelines for decades. We have become a nation of fat-phobes; opting for "low fat" and "fat-free" food products wherever they are available.
A great market is something that can make a city truly great. Nowhere is this more true than London - England's capital is blessed to have some of the world's very best markets. Somewhere to cater for every taste.
You guys asked for an easy pizza recipe and here it is! Who better to show you how to make pizza than 'Italian Stallion' Gennaro? Using an age-old family recipe he guides you through every step from kneading the dough to making the classic margherita topping. This is everything you need to know about pizza in one video folks.
Kinsale, Co. Cork: Ireland's foodie paradise. Fishy Fishy, Crackpots, The Bulman's... There's no shortage of renowned restaurants in this small fishing village, just 25 minutes from Cork City.
Obviously, security needs to be impossibly high, when food and the world's most powerful man are concerned. There are even rumours of the White House's Chef Andrew being Obama's official food taster at public dinners, although I didn't see evidence of this when cooking for him.
Quality lamb, cooked in the right way will give you a dish that tastes like you've spent hours in the kitchen. Lamb shoulder is an under-rated cut but treated to a long, slow cook will reward you with meat full of flavour, falling off the bone without effort with plenty of flavoursome juices.
If you have any tips for getting through the last leg of baby weight loss send them my way. In the meantime I give you beetroot and onion relish. This is delicious with cheese and crackers. Or on cheese on toast. Or in sandwiches. At the moment I am enjoying a teaspoon with a chunk of cheese whenever the hunger makes me want to gnaw at my chunk of a baby's thighs.
Traditionally in Mauritius we make this with corned mutton which has a much stronger flavour and Iove it but I love corned beef as well and in the UK this is readily available and easier to get hold of. To be honest with you I love most tinned things, sardines, mackerel, anchovies and I suppose it's mostly out of nostalgia
Perth is not like other cities. Situated in Western Australia, Perth is an isolated city that most gap year types miss off their once-in-a-lifetime journey around Oz. Why? Because, being located on the opposite side of the country to Melbourne, Sydney, Brisbane and Canberra, it's not close to anything else of note in Australia.
Are you someone who hankers after food trends, lovingly, obsessively, happily, slavishly jumping on every bandwagon that comes along and chomping on whatever fashion dictates? Of the many trends we have seen over the last couple of years, high-end burgers and small sharing plates have surely been neck and neck at the head of the race to be uber-foodie.
Located in London's Crowne Plaza Hotel, Blackfriars, the Chinese Cricket Club serves up accomplished Chinese food with selections from the province of Sichuan
Like most people, my first taste of cephalopod was abroad. I think mine was 1985 and I arrived in Greece for the first time. Flown in to join a rather handsome and rich older man, determined to have his way with me. His house nestled in a bay amid that perfectly Aegean composition of white and blue.
Sheila very kindly gave me a whole rake of recipes and Karen (who must now have RSI from all the typing) emailed them to me. Thank you, ladies. First off, I chose to make Sheila's pickled tomatillos, though there's also a very intriguing-looking sorbet I'm itching to try.